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Chimichurri Potato Salad

Course Salad, Side Dish
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 2 lb. small new potatoes
  • kosher salt
  • Black pepper
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • zest of ½ lemon
  • ¼ tsp red chili flakes
  • 4 scallions finely sliced
  • 1/2 cup roughly chopped fresh flat-leaf parsley
  • 1 clove garlic minced


  • Place the potatoes in a large, wide pot, cover with cold water, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until the potatoes are just tender, 10 to 15 minutes. Drain and run under cold water to cool.
  • Meanwhile, in a large bowl, whisk together the oil, vinegar, mustard, and 1/4 teaspoon each salt and pepper.
  • Cut the potatoes in half (or quarter if large). Add the potatoes to the dressing and gently toss to coat. Fold in the lemon zest, chili flakes, scallions, parsley, and garlic.


From: Woman’s Day Kitchen
Make Ahead: Prepare the potato salad without the scallions, parsley, and garlic. and refrigerate for up to 2 days. Fold in the scallions, parsley, and garlic just before serving.